I’m so happy to be back here again with a new guest post on Mushrooms Canada and excited to share a fast and flavourful recipe for Brown Butter Enoki Gnocchi with Canadian Enoki mushrooms and crispy fried sage. A little reintroduction first – I’m Gwen Wright, a freelance writer from Vancouver Island, BC, sharing stories of my foodie adventures on my blog Devour & Conquer.
As January brings a new year to try new things, I decided to create a dish using one of the lesser known cultivated Canadian mushrooms, the tiny white-stemmed Enoki. Also called Enokitake Mushrooms and widely used in East Asian cuisine, Enoki can be served raw in salads and appetizers to enjoy their natural crunchy texture, or quick-sauteed in a pan to release their unique umami flavour.
Small though they may be, Enoki are packed with healthy anti-oxidants and proteins that help regulate the immune system (handy for this time of year with winter cold and flu season well under way). Fresh Canadian Enoki Mushrooms grown by Canadian mushroom farmers are available at grocery stores and markets across the country and can be stored in the fridge for up to a week. Ready-to-use packaged gnocchi can be found in the pasta section of grocery stores and cooks in under 5 minutes, or use your leftover baked potatoes and whip up a batch from scratch.
This Brown Butter Enoki Gnocchi recipe is quick and easy to prepare even for those using these tiny white mushrooms for the first time. While the completed dish tastes surprisingly complex, it’s actually made with only four ingredients! Cooking the Enoki in the brown butter infuses the sauce with lots of mushroom flavour which then soaks into the fluffy potato gnocchi. The fresh sage leaves go crispy and crunchy when fried, scenting the sauce with a herbed aroma and creating a unique edible garnish.
Brown Butter Enoki Gnocchi
Prep time: 5 minutes | Cook time: 10 minutes
1 package fresh Canadian Enoki mushrooms (200 g)
1 package gnocchi (500 g)
¼ cup fresh sage leaves
4 tablespoons butter
Begin by heating a large pot of water to boil for your gnocchi. Pull the sage leaves off their stems, wash and dry if necessary. Set the Enoki mushrooms flat on a cutting board, they will be attached at the base by a solid stem. Cut off the woody bottom end of the stems and gently pull the Enoki apart to separate the individual mushrooms.
Slowly melt the butter in a frying pan over medium heat, cooking it to a frothy bubble (don’t overheat or the butter will brown too quickly, reduce heat if needed).
When the butter begins to sizzle, add the sage leaves and fry for 2 minutes, then remove with a slotted spoon and set on a paper towel to cook.
Let the butter continue to slowly cook and when it begins to brown and release a nutty aroma, add the Enoki mushrooms. This is also when you add the gnocchi to the boiling water to cook.
Sautee the mushrooms for 2 minutes until they are softened and golden brown. Remove the Enoki with a slotted spoon and set nearby in a dish.
When the cooking potato gnocchi rise to the surface of the boiling water and look puffy and cloud-like, approximately 3-4 minutes, drain them and add immediately to the remaining butter in the frying pan. Heat over medium for 2 minutes while tossing to help the gnocchi soak up the brown butter sauce.
Plate the gnocchi immediately, top with the Enoki mushrooms and crispy sage leaves, serve warm and enjoy.
Ready to try more recipes using Canadian Enoki mushrooms? Try these Enoki Salmon Roll appetizers.
Add more mushroom love to your family’s pizza night with Devour & Conquer’s Portabella and Garlic White Pizza.
Enoki mushrooms are always our most-asked about mushrooms and this recipe certainly gives us a good excuse to use them!! Thanks so much Gwen for being our guest again!
For more delicious recipes, be sure to follow Gwen on her blog Devour & Conquer, on Twitter, Facebook, Instagram and Pinterest!